Jambalaya

Dear Sister, I did the best I could to remember what I did to make this. I think it is pretty accurate. It makes a huge amount. As in, enough to feed 12 hungry teenage boys amount. It was a whole lot of yum!
Photo by Tonya f.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    slices bacon, diced

  • 5

    links andouille sausages, cut crosswise into 1/2-inch cubes

  • 30

    ish shrimp, peeled and deveined

  • 2

    onions, chopped

  • 5-6

    garlic cloves

  • 3

    large celery stalks, chopped

  • 1

    8-to 10-ounce red bell pepper, coarsely chopped

  • 1

    8-to 10-ounce green bell pepper, coarsely chopped

  • 2

    bay leaves

  • 4

    large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces

  • 2

    tablespoons paprika

  • 3

    tablespoon chopped fresh thyme

  • 1

    tablespoon chili powder

  • 1/2

    teaspoon (or more) cayenne pepper

  • 2

    10-ounce cans diced fire roasted tomatoes

  • 1

    28 oz can of crushed tomatoes

  • 2 1/2

    cups shrimp*, chicken or beef broth

  • 2

    cups (19 to 20 ounces) long-grain white rice

  • 8

    green onions, chopped (about 2 cups)

  • Chopped fresh Italian parsley

Directions

*If making shrimp broth, peel shrimp, saving shells. Cover with 3 cups water and bring to boil. Simmer for several minutes. Cook bacon in a large pot. Remove bacon, crumble and set aside. Cook onions and celery in bacon fat till softened. Add garlic and cook for another 5 minutes. Add seasonings and chicken. Cook chicken until outside turns white. Add bacon crumbles and rice and cover, stirring frequently for 5 minutes. Add peppers, bay leaves, tomatoes and broth. Bring to boil. Turn down heat, cover and simmer until rice is cooked. Turn off heat and stir in shrimp. Cover for 5 minutes. Check shrimp for doneness. Garnish with green onions and parsley.

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